Description

This Creamy Asiago Chicken and Mushroom Tortellini Soup is a rich, hearty, and comforting dish, perfect for chilly evenings or when you need a warm, satisfying meal. With tender chicken, savory mushrooms, cheesy tortellini, and a velvety Asiago-infused broth, this soup is a restaurant-quality meal you can easily make at home. The combination of garlic, thyme, white wine, and heavy cream creates an indulgent depth of flavor that will make this soup a family favorite.

Ingredients

Scale

2 tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon fresh thyme, chopped
¼ cup all-purpose flour (or rice flour for gluten-free)
½ cup white wine (or chicken broth)
4 cups chicken broth
½ pound boneless, skinless chicken breasts or thighs
8 ounces cheese tortellini (gluten-free if needed)
½ cup heavy whipping cream
1 tablespoon Dijon mustard
½ cup grated Asiago cheese (or Parmesan)
Salt and black pepper, to taste

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Instructions

1. Sauté the Vegetables

In a large pot, heat 2 tablespoons of oil or butter over medium heat.
Add the sliced mushrooms and diced onion and cook for 5-7 minutes, until the mushrooms brown and the onion softens.
Stir in the chopped garlic and fresh thyme and sauté for 1 minute until fragrant.

2. Make the Roux

Sprinkle ¼ cup flour over the vegetables, stirring constantly to avoid lumps.
Cook for 2-3 minutes until the flour turns lightly golden.

3. Deglaze the Pot

Pour in ½ cup white wine (or broth), scraping the bottom of the pot to release any flavorful browned bits.
Simmer for a few minutes until the liquid reduces slightly.

4. Add the Broth and Chicken

Stir in 4 cups of chicken broth and bring the mixture to a boil.
Add the chicken breasts (or thighs), then reduce the heat to a simmer.
Cook for 15-20 minutes, until the chicken is fully cooked and tender.

5. Shred the Chicken

Remove the cooked chicken from the pot.
Use two forks to shred the chicken into bite-sized pieces and set it aside.

6. Cook the Tortellini

Add 8 ounces of cheese tortellini to the pot and cook according to the package instructions (7-9 minutes).

7. Add Cream and Cheese

Reduce the heat to low and stir in:
- ½ cup heavy cream
- 1 tablespoon Dijon mustard
- ½ cup grated Asiago cheese
- Shredded chicken
Mix well until the cheese melts and the soup is creamy.

8. Season and Serve

Taste the soup and adjust seasoning with salt and black pepper as needed.
Ladle into bowls and garnish with extra Asiago cheese or fresh thyme if desired.

Notes

Dairy-Free Version: Use coconut cream instead of heavy cream and dairy-free cheese alternatives.
Gluten-Free Option: Use rice flour instead of all-purpose flour and gluten-free tortellini.
Extra Creamy: Add an extra ¼ cup heavy cream for a richer texture.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Freeze soup without tortellini for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: Italian-Inspired